INGREDIENTS

INSTRUCTIONS

You can make the salsa verde some time in advance, while hand  chopping
all the ingredients on a board gives the sauce has plenty of  rugged
texture. If you use a food processor don't turn it on for too  long.  2
Chop the parsley, mint, capers, anchovy fillets and garlic together.
Scoop them into a bowl and stir in the mustard, lemon juice, olive  oil
and 1/2    tsp salt.  3 If you're going to barbecue the tuna, make sure
you light it a good  40 minutes before cooking them. Brush the tuna
steaks on both sides  with some oil and season well with salt and
pepper.  4 If you're using a ridged cast iron griddle, place on a high
heat  and heat until smoking hot before drizzling with oil. Cook the
tuna  for a minute either side until marked with bar marks but still
pink  and juicy in the centre.  and spoon some salsa verde on top.
Serve with either the Melange of  Early Summer Vegetables or a bowl of
roughly cut chips.  6 For the Melange of Early Summer Vegetables: To
serve, pour 50ml/2fl  oz extra virgin olive oil into a large saute pan.
Add a 675g/1 1/2lb  combination of the following vegetables in order of
how long they  will take to cook:  7 Young carrots, courgettes, halved
tiny artichokes, peas, mangetout,  pea tops, spinach, haricots verts,
just- cooked baby new potatoes,  spring onions and a little finely
chopped garlic.  8 Stir in a small bunch of flat leaf parsley sprigs,
halved chive  stalks and dill sprigs. When they have just wilted down,
season with  a little salt and pepper, and serve.  Converted by
MC_Buster.  Recipe by: Rick Stein  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Gateway to the supernatural”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 37
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 5.1mg
Sodium: 648.8mg
Potassium: 221.5mg
Carbohydrates: 4.2g
Fiber: 2.4g
Sugar: <1g
Protein: 4.2g